Fusion Recipe: 🇭🇺🇲🇴 Portuguese Egg Tart with Poppy Seed

 🇭🇺🇲🇴 Portuguese Egg Tart with Poppy Seed

This recipe elevates the iconic Pastel de Nata by integrating a classic Hungarian dessert ingredient: the poppy seed. The traditional Macanese tart features a caramelised, blistered top over a rich, lemon-scented custard, all cradled in a buttery, flaky puff pastry cup. In this fusion, ground poppy seeds are infused into the custard, lending a deep, earthy, and nutty flavour that perfectly complements the sweetness and delicate spice (cinnamon) often used in the tart. The result is a sophisticated, aromatic pastry that honours both the coastal Portuguese influence and the Hungarian love for mákos (poppy seed) sweets.

Ingredients

For the Pastry

• Frozen Puff Pastry Dough: 1 sheet (or store-bought Pastel de Nata shells), thawed
• Cinnamon Powder: 1 tsp (optional, for rolling)¹
  

For the Poppy Seed Custard

• Heavy Cream: 1 cup (240 ml)
• Milk (Whole): 1/2 cup (120 ml)
• Granulated Sugar: 2/3 cup (130g)
• Egg Yolks: 4 large
• Cornstarch: 1 tbsp
• Vanilla Extract: 1 tsp
• Lemon Zest: 1/2 tsp (optional, traditional flavour enhancer)
• Ground Poppy Seeds: 2 tbsp (finely ground, mák)

Instructions & Method

1. Prepare the Pastry Shells

1. Roll and Coat: Lightly flour a work surface. If using a sheet of pastry, sprinkle lightly with cinnamon powder (optional). Tightly roll the pastry into a log shape.
2. Cut and Press: Cut the log into 1/2-inch thick discs. Place each disc cut-side up into a standard muffin tin or dedicated Pastel de Nata moulds.
3. Shape: Use your thumb (dipped in a little water if sticky) to press the dough outwards from the centre, covering the bottom and sides of the mould with a thin, even layer. Chill the shells in the refrigerator while preparing the custard.

2. Make the Poppy Seed Custard

1. Heat Milk: In a medium saucepan, combine the heavy cream, milk, and granulated sugar. Heat over medium-low, stirring until the sugar is dissolved and the mixture is just steaming (do not boil). Remove from heat.
2. Infuse Poppy Seed: Stir in the ground poppy seeds and let the mixture steep for 10 minutes to infuse the flavour.
3. Temper Yolks: In a separate bowl, whisk together the egg yolks, cornstarch, vanilla extract, and lemon zest (if using).
4. Combine: Slowly pour the warm poppy seed cream mixture into the egg yolk mixture while continuously whisking (tempering). Strain the custard mixture through a fine-mesh sieve into a clean bowl to ensure a smooth texture.

3. Bake the Tarts

1. Preheat: Preheat your oven to its highest setting, typically 500°F (260°C).² This high heat is crucial for achieving the characteristic caramelised, blistered top.
2. Fill: Place the chilled pastry shells on a baking sheet. Fill each shell with the poppy seed custard, filling them about 3/4 full.
3. Bake: Bake for 10-15 minutes. Watch closely; the tops should quickly bubble up and acquire dark, caramelised spots.
4. Cool: Remove the tarts from the oven and let them cool for 5-10 minutes before carefully removing them from the moulds. Serve warm or at room temperature.

Chef's Tips

• High Heat is Key: Don't be afraid of the high oven temperature! It’s essential for the pastry to puff and for the custard to develop the dark, blistered, slightly bitter top that defines a true Pastel de Nata.
• Prevent Soaking: Ensuring your pastry shells are chilled before filling and baking helps the pastry hold its structure and prevents the custard from soaking into the bottom layers.
• Finely Ground Mák: Use finely ground poppy seeds (often sold as mák or poppy seed filling paste without sugar). Coarse seeds will give the custard an undesirable gritty texture.
• Serving: These tarts are best eaten the day they are made. They are traditionally enjoyed with a light dusting of cinnamon on top, which pairs beautifully with the poppy seed.